High-quality pork production technology

Author: Li Tongzhou
Publisher:
Publish Date: 2003-08-01
Features: The pig industry holds a significant position in China's national economy and is a major pillar of rural economy and animal husbandry. In recent years, the pig industry has developed rapidly, with pig farming shifting from small-scale, household-based scattered operations to large-scale, specialized production. The scale has been continuously expanding, and the level of intensification has rapidly increased. Stalls have transitioned from open to semi-open and then to fully enclosed designs, while feeding and management methods have shifted from extensive to intensive practices. The genetic production performance of pig breeds has improved significantly, and the requirements for nutrition, feed, and environment have become more stringent. At the same time, consumer demand for pork products has evolved from meeting quantity needs to emphasizing quality, first requiring leaner carcasses, then better flavor, and increasingly focusing on safety, with standards for non-toxic, green, or even organic food. As a result, research on various aspects of pig farming has become highly active, with concepts and content constantly being updated and broadened. However, many pig producers lack awareness of these transformations and have limited understanding of the continuously updated related technologies. To address these prominent issues in the pig industry, we have collaborated with experts and professors to compile Technology for High-Quality Pork Production. The principles guiding the compilation of this book are to maintain systematicity, highlight practicality, and appropriately elaborate on the necessary theoretical foundations to enhance its problem-solving breadth and depth. The book primarily covers high-quality pork breeds, feed safety, feeding and management of high-quality meat pigs, herd health care, environmental control in pig farms, pig manure treatment and pollution control, farm management, and pig slaughter and processing. The content is rich, detailed, and up-to-date, combining theory with practice, making it suitable for reference by a wide range of professionals, including pig producers, pig farm technicians, food companies, slaughterhouses, students in animal science and animal nutrition, as well as researchers and educators engaged in pig farming or nutrition.